Ricotta Manicotti with Tomato Sauce
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Everyday Food, December 2005
- Prep Time 45 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 6
- Coarse salt and ground pepper
- 1 package (8 ounces) manicotti, cooked, drained, and cooled
- 2 containers (15 ounces each) part-skim ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups shredded Parmesan cheese
- 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
- 4 cups Basic Tomato Sauce (http://www.marthastewart.com/283392/basic-tomato-sauce)
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Cover mushrooms with warm water,
soak 20 minutes or until soft. Lift from
liquid, rinse under cool water, pat dry.
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